Items where Author is "Ridhowati, Sherly"

Article

Rachmawati, Siti Hanggita and Widiastuti, Indah and Umami, Aulia and Vandiwinata, Ines and Ridhowati, Sherly and Lestari, Shanti Dwita (2024) Characterization of flavor-related compounds and sensory profiles of four fermented fish products prepared from silver rasbora (Rasbora argyrotaenia) and anchovy (Stolephorus sp.). Food Research, 8 (2). pp. 162-1169.

Lestari, Shanti Dwita and Rinto, Rinto and Wahyuni, Indah Sri and Ridhowati, Sherly and Wulandari, Wulandari (2021) Heat Resistance of Probiotic Candidate Enterococcus faecalis R22B in Different Matrices. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 16 (1). pp. 19-27. ISSN 2089-5690

Thesis

SYAFITRI, LAILA and Hanggita, Siti and Ridhowati, Sherly (2025) KARAKTERISTIK ECO-STRAW PURUN TIKUS (ELEOCHARIS DULCIS) YANG MENGGUNAKAN EDIBLE COATING BERBASIS PATI TALAS RAWA (CYRTOSPERMA MERKUSII) DAN KITOSAN. Undergraduate thesis, Sriwijaya University.

ISTIANA, MEILYAN LAILA and Ridhowati, Sherly (2025) KARAKTERISTIK SIFAT FUNGSIONAL TEPUNG LOTUS (Nelumbo nucifera) TERMODIFIKASI MENGGUNAKAN MICROWAVE ASSISTED HYDROTHERMAL (MAH). Undergraduate thesis, Sriwijaya University.

SANTI, SANTI and Ridhowati, Sherly (2025) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR BERBASIS OAT (AVENA SATIVA L.) MODIFIKASI BIJI LOTUS (NELUMBO NUCIFERA) DAN TEPUNG TAPIOKA. Undergraduate thesis, Sriwijaya University.

MAHARANI, GHINAA ARIIBAH and Ridhowati, Sherly and Nugroho, Gama Dian (2025) KARAKTERISTIK FISIKOKIMIA SUSU KEDELAI BUBUK DENGAN PENAMBAHAN SPIRULINA (SPIRULINA SP.) MENGGUNAKAN METODE FOAM-MAT DRYING. Undergraduate thesis, Sriwijaya University.

RAHMANSYAH, AGUNG and Ridhowati, Sherly (2025) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK MIE KERING DENGAN FORMULASI TEPUNG TERIGU DAN TEPUNG LOTUS (Nelumbo Nucifera). Undergraduate thesis, Sriwijaya Univeristy.

PERDANA, WAHYU and Ridhowati, Sherly (2024) ANALISIS LAJU PENGERINGAN DAN KARAKTERISTIK BIJI LOTUS (Nelumbo nucifera) MENGGUNAKAN SOLAR DRYER. Undergraduate thesis, Sriwijaya University.

TAMPUBOLON, MELNI T. LESTARI and Ridhowati, Sherly (2024) ANALISIS KESUKAAN KONSUMEN TERHADAP KARAKTERISTIK DENDENG IKAN LELE (Clarias batrachua) DENGAN PENAMBAHAN BERBAGAI JENIS REMPAH. Undergraduate thesis, Sriwijaya University.

ULFA, ZIA AZIZAH and Ridhowati, Sherly (2023) KARAKTERISTIK FISIKOKIMIA SENSORIS MIE KERING DARI BERBAGAI JENIS TEPUNG (TERIGU DAN BIJI LOTUS). Undergraduate thesis, Sriwijaya University.

BIMO, MUHAMMAD ALHADI and Ridhowati, Sherly (2023) EDIBLE FILM BERBASIS PATI DARI BIJI LOTUS (NELUMBO NUCIFERA) DENGAN PENAMBAHAN NANOPARTIKEL SENG OKSIDA (NP-ZNO) DAN GLISEROL SEBAGAI AGEN PENGUAT. Undergraduate thesis, Sriwijaya University.

HABIBI, MUZZAKIE NUR and Ridhowati, Sherly (2023) PENGARUH PERLAKUAN KADAR OZON TERHADAP LAMA PENYIMPANAN FILLET IKAN NILA (Oreochromis niloticus) YANG DISIMPAN PADA SUHU CHILLING. Undergraduate thesis, Sriwijaya University.

ROHMANIA, AINUR and Ridhowati, Sherly (2023) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SEREAL FLAKES DARI KOMPOSISI TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) DAN RUMPUT LAUT (EUCHUMMA COTTONI). Undergraduate thesis, Sriwijaya University.

SEPTRINA, LITA and Ridhowati, Sherly (2023) KARAKTERISASI PRODUK KORNET IKAN LELE (Clarias sp.) DENGAN VARIAN PENAMBAHAN GARAM. Undergraduate thesis, Sriwijaya University.

KRISKA, KRISKA and Ridhowati, Sherly (2023) KARAKTERISTIK FISIKOKIMIA TEH DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI TEH HERBAL. Undergraduate thesis, Sriwijaya University.

ASTUTI, ARINDA and Ridhowati, Sherly and Widiastuti, Indah (2023) OPTIMALISASI PROSES PEMBUATAN TEMPE LOTUS (Nelumbo Nucifera) TERHADAP KARAKTERISTIK FITOKIMIA. Undergraduate thesis, Sriwijaya University.

SYAFITRY, MIRLI and Ridhowati, Sherly and Herpandi, Herpandi (2022) OPTIMALISASI PROSES PEMBUATAN TEMPE LOTUS (Nelumbo nucifera) TERHADAP KADAR PROTEIN SEBAGAI BAHAN PANGAN BERGIZI. Undergraduate thesis, Sriwijaya University.

NAINGGOLAN, SILVIA and Ridhowati, Sherly and Hanggita, Siti (2022) OPTIMALISASI PROSES TERHADAP RESPON DERAJAT KEASAMAN (pH) PADA TEMPE BIJI LOTUS (Nelumbo nucifera). Undergraduate thesis, Sriwijaya University.

NAINGGOLAN, KRISDAYANTI and Ridhowati, Sherly and Sudirman, Sabri (2022) OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera) BERBASIS PENAMBAHAN RAGI, LAMA PERENDAMAN DAN LAMA FERMENTASI. Undergraduate thesis, Sriwijaya University.

Patent

Sentra HKI Universitas Sriwijaya (2021) HAKI_METODE PEMBUATAN TEMPE DARI BlJl LOTUS (Nelumbonucifera). IDS000004435.

Other

Lestari, Shanti Dwita and Supriadi, Agus and Ridhowati, Sherly and Saputra, Daniel (2025) Similarity_Food Chemistry Advances 2025 Untargeted metabolomics profiling for the geographical_8. Turnitin Universitas Sriwijaya.

Lestari, Shanti Dwita and Ridhowati, Sherly and Rachmawati, Siti Hanggita and Rendi, Muhammad (2025) Similarity_Food Research 2023 Characterization of physicochemical properties and enzymatic digestibility_15. Turnitin Universitas Sriwijaya.

Ridhowati, Sherly and Damayanthy, Dini and nugroho, Gama Dian Pemberdayaan Masyarakat Dalam Pemanfaatan Biji Lotus (Nelumbo nucifera) Sebagai Pangan Fungsional untuk Pengembangan Produktivitas UMKM di Kelurahan Indralaya Raya Kabupaten Ogan Ilir. Universitas Sriwijaya. (Unpublished)